Wash and cut tomatoes in big pieces. Cut the onion in big pieces too. In a bowl add the tomatoes, onions, garlic cloves and black pepper corns. Add a cup of water and boil till the tomatoes are cooked. Alternatively microwave the same for about 4 to 5 minutes.Then strain the above boiled mixture in a bowl through a strainer. Add water as required while straining so that all the pulp is strained nicely. You will get nice thin pulp of all the boiled tomatoes, onions and garlic .Keep the bowl on medium gas, to that add red chilli powder, turmeric powder, rassam powder, sugar / jaggery as per your choice and salt to taste. And let it boil and simmer it for couple of minutes and switch off the stove.For tadka / tampering :Heat oil / ghee as per choice in a small pan to it add mustard seeds, pinch of heeng, dry red chillies cut into pieces and curry leaves. Once these splutter add the tampering to the above cooked rassam/ saar . Garnish with fresh coriander leaves and the tomatoe saar or rassam is ready to serve with Rice. Or have it like soup too.

Method: In a deep bowl add rava , maida with water to make batter. Cut onion and chillies in to small pieces. Add chopped onions and chillies with chopped coriander leaves to the batter. Add salt. The batter for dosa is ready. Heat pan/Griddle (Tava) with oil. Pour/spread the batter in round shape to make dosa. Add a little oil around the dosa. For this dosa, you need to pour the batter on the tava in round form (as much as possible) as this batter cannot be spread on to the pan by the back of the spoon. (For instant dosa always spread oil on the pan before making each dosa). Fry till golden brown from both the sides. Rava maida dosa is ready to serve. (This is an instant dosa, prepare dosas immediately once the batter is ready.)

Method: Soak moong and rice for about 4-5 hours. Grind soak moong and rice with all the above ingredients in thin paste. Add salt with water to make a batter. Heat pan or griddle (Tava) with oil. Spread the batter on the pan in circular motions to make dosa. Cover for about half a minute. Fry till golden brown from both sides. Serve hot with Coconut chutney. (Make the dosas immediately after preparing batter. Refrigerate batter if you want to prepare dosas at a later time.)

Method: Soak Rice and Urad daal separately for about 4-5 hours. Soak Fenugreek seeds with Rice. Grind the soaked ingredients in thin paste. Add salt, turmeric powder with water to make batter and keep aside for 6 to 7 hours. Heat pan or griddle with little oil or Ghee. Spread the batter on pan in circular motions to make thin dosa. Cover with a lid for half a minute. Add a little oil or ghee on the dosa. Fry till golden brown. Dosa is ready.

Method: Boil potatoes and cut in small pieces. Cut the onions in small pieces. Then heat oil in a deep pan, add chopped onions and fry. Add chopped green chillies and turmeric powder. Once the onions are golden brown add potatoes and cook for 2-3 minutes. Add salt to taste. Do not add water as the masala should be dry to be filled in the Dosa. Once the dosa is golden brown add the filling on the dosa (Only in the middle) and fold the dosa from both the sides. Serve hot with coconut chutney.

Method: Separately soak Rice and Urad Daal. Soak Methi with Rice for 4 to 5 hours. Grind the soaked ingredients adding Semolina while grinding to thin paste. Add Salt with water to make batter and keep aside for 6 to 7 hours. Heat pan or griddle with a little oil or Ghee. Spread the batter on pan in circular motions to make thin dosa. Cover with a lid for half a minute. Add about ½ a tea spoon of oil or ghee on the dosa. Fry till golden brown and remove from pan. Serve hot.